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Sizzling Hoisin Shrimp

Sizzling Hoisin Shrimp

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with Ginger Scallion Rice & Roasted Green Beans

Yield: 2

Adapted from: Hello Fresh

Sweet hoisin shrimp marinade, aromatic rice, and a sprinkle of nutty sesame seeds, this one is bound to top them all. It cooks super-quickly and brings a tour de force of Asian-style flavors
Prep: 10 Cook: 30

  • 2scallions
  • 1lime
  • 1TBS sesame seeds
  • 1thumb ginger
  • 1clove garlic
  • 10oz shrimp
  • 6oz green beans
  • ½cup jasmine rice
  • 1TBS hoisin sauce
  • salt & pepper
  • cooking oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince garlic. Quarter lime.

Cook aromatics:

Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites and half the ginger, cook until fragrant, 1 minute.

Cook rice:

Add rice, ¾ cup water, and a big pinch of salt to pot with aromatics. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Marinate shrimp:

While rice cooks, rinse shrimp under cold water and pat dry with paper towels. Toss in a medium bowl with garlic, half the hoisin, and remaining ginger. Season with salt and pepper.

Set shrimp aside to marinate for at least 5 minutes.

Roast green beans:

Meanwhile, trim green beans, if necessary, toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on top rack, tossing halfway through, until browned and slightly crisp, 12-15 minutes.

Cook shrimp & serve:

Heat a drizzle of oil in a large pan over medium-high heat. Add marinated shrimp and cook, stirring, until shrimp are opaque and cooked through, 3- to 4-minutes.

Divide rice between plates, top with green beans and shrimp. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with lime wedges on the side.

Whip-Flop-Glop (Chicken)

Whip-Flop-Glop (Chicken)

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Yield: 4 Servings
Scott Nowell

My quick chicken stir-fry with fresh or frozen vegetables. Frozen is easier/faster, Fresh is definitely better. Great with steamed rice and pot stickers.

Chicken & Marinade

  • 12oz sliced chicken
  • 1pinch salt
  • 1tsp sesame oil
  • 1pinch white pepper
  • ½egg white
  • 1-3TBS corn starch

Vegetables

  • 1lb Asian style frozen vegetables

– or –

  • 1lb mixed fresh vegetables: broccoli, green beans, onions, mushrooms, etc.

Sauce

  • 1cup chicken stock
  • 2-3TBS hoisin sauce
  • 1TBS Shaoxing rice wine (or dry sherry)
  • 1tsp soy sauce

Slurry

  • 1TBS corn starch
  • 2TBS water

Stir-Fry

  • 1clove of garlic, minced
  • 1tsp ginger, minced


Marinate chicken:

In a bowl add sliced chicken, salt, egg white, white pepper, sesame oil.  Mix well and add cornstarch. Mix to coat well and add more as needed. Set aside to  marinate for 15 to 30 minutes.

Premix sauce:

Mix vinegar, Shaoxing wine, hoisin sauce, sugar and soy sauce in a small bowl.

Make slurry:

Whisk together 1 TBS of cornstarch and 2 TBS of water in a bowl.

Stir fry:

Heat a wok to high, add 1-2 TBS oil to the wok and add chicken. Cook on one side until slightly brown, about 2 minutes. Flip and cook for 2 more minutes. Break up and stir fry until cooked through, another 2-3 minutes. Remove to bowl.

Add another TBS of oil to wok and stir fry vegetables for a minutes or two. Add 1/4 cup of water or stock and cover and cook until vegetables are starting to become tender. Add premix sauce to wok and bring to boil. Add slurry a little at a time, bring to boil to thicken and add more to reach desired consistency. Add more of any sauce ingredient to taste. Return chicken to pan and stir to coat. Heat through until all of chicken is done.

Serve with rice.